Restaurant Quality Mushroom Cream Soup. As good as any mushroom soup I've had in a restaurant. I did change it a little and made it a easier. I sauteed the onions in a little butter and oil until the onions were soft and clear.
Ingredients of Restaurant Quality Mushroom Cream Soup
- It’s 100 grams of Mushrooms (I used brown mushrooms this time).
- It’s 1 large of Onion.
- It’s 3 of rashers Bacon.
- Prepare 200 ml of Water.
- It’s 300 ml of Milk.
- You need 2 tbsp of Plain flour.
- It’s 1 1/2 tbsp of Soy sauce.
- You need 1/4 tsp of Salt.
- You need 10 grams of Unsalted butter (Margarine).
She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. —Anne Kulick, Phillipsburg, New Jersey. Cream of mushroom soup With step by step photos and video. I make this creamy, umami and flavorful mushroom soup recipe on occasions and it is always loved by everyone.
Restaurant Quality Mushroom Cream Soup instructions
- Mince onion and mushrooms roughly. Slice bacon into 5 mm strips..
- Saute bacon first in a frying pan and once fat comes out, add onion. Cook over medium heat. If the oil is not enough, add a little vegetable oil..
- When onion is transparent and the water content has been expelled, take 2 tablespoons of bacon and onion out and cool in a bowl..
- Add soy sauce and saute lightly. Then add mushrooms, water, and salt. Simmer for 15 minutes over low heat. Add 1 bay leaf if you want. It gives an aromatic lift..
- Meanwhile, add white flour to Step 3's bowl after cooling. Mix with chopsticks until crumbly. Then add 50 ml of cold milk and stir evenly..
- Pour remaining milk into Step 4's frying pan. When hot, add Step 5 as you stir with chopsticks. Cook until thickened..
- Season with extra salt if necessary. Add 10 g of butter at the end and it is ready to serve. If you have leftovers, you can make an easy casserole (rice dish baked au gratin) by pouring this soup over cold rice and put in the oven..
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